Recipe: Salad Bar Vegetable Lo Mein with Homemade Chow Sauce

SALAD BAR VEGETABLE LO MEIN

"Ready-prepped salad bar vegetables are the hurried cook's best friends. If you purchase the exact amount you will need in the following recipe, they are surprising economical, as well. Feel free to substitute with your own salad bar favorites."

8 ounces uncooked lo mein noodles or other thin Asian pasta
FOR THE CHOW SAUCE:
3 tablespoons tamari sauce or soy sauce (vegan)
3 tablespoons dry sherry or cooking sherry
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 teaspoon ground ginger
FOR THE LO MEIN:
1 tablespoon peanut oil
1 tablespoon toasted (dark) sesame oil, divided use
1 cup sliced onion
1 cup sliced green bell pepper
2 large garlic cloves, finely chopped
2 cups sliced mushrooms
1 cup shredded carrots
1 cup snow pea pods, fresh
Freshly ground black pepper
Low-sodium soy sauce or tamari sauce, to taste (vegan, optional)

Cook noodles according to package directions until just al dente, drain and rinse briefly under cold running water; set aside.

Combine the ingredients for the Chow Sauce; set aside.

In a wok or large deep-sided skillet, heat the peanut oil and 1/2 tablespoon sesame oil over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring constantly, 1 minute. Add the mushrooms and carrots and cook, stirring constantly, 2 minutes.

Add the snow peas and cook, stirring constantly, 1 minute.

Reduce the heat to medium and add the Chow Sauce and remaining 1/2 tablespoon of sesame oil, stirring quickly to combine. Add the noodles and black pepper and cook, tossing and stirring constantly, until heated through, 2 to 3 minutes.

Serve at once, with the soy sauce passed separately (if using).

Makes 4 servings
Source: Supermarket Vegan by Donna Klein